Ingredient Substitutions Recipe

1/2 tsp. ground cloves

1 tsp.:

1/2 tsp. cinnamon ,

1/4 tsp. nutmeg ,

1/8 tsp. cardamom

1 1/2 tsp.:

1 Tbls. flour or 1 tsp. 1/3 tsp. baking soda

1/2 tsp. cream of tartar

1 whole:

1/4 tsp. crushed

1 slice dry:

1/3 cup dry bread crumbs

1 slice soft :

3/4 cup soft bread crumbs

1 bullion cube dissolved in

1 envelope powdered broth base dissolved in

1 cup boiling water

1 1/2 tsp. powdered broth base dissolved in boiling water

7/8 cup lard

1 cup :

1 cup plain yogurt or 1 Tbls. white vinegar or lemon juice or 1 cup milk

1 3/4 tsp. cream of tartar

2 tsp:

2 tsp. green onion tops , finely chopped

1 oz.:

1 oz. sweet cooking chocolate

1 oz. or square 3 Tbls. cocoa

1 Tbls. fat

1/4 cup 1 oz. square unsweetened chocolate (decrease fat in recipe by 1/2 Tbls.)

1 cup whipping cream

1 cup whole milk

1 doz. ears:

2 1/2 cup cooked corn

7/8 cup plain,

1 1/2 Tbls. baking powder , and 1 cup 1 1/4 cup light brown sugar

1/3 cup water or 7/8 cup honey (baked goods will brown more)

1 cup 3/4 cup light corn syrup

1/4 cup light molasses

2 Tbls. all-purpose flour or 2 Tbls. granular tapioca

3/4 cup 1 cup dry bread crumbs

1/3 cup butter or margarine (if used for baking) or 1 cup 3/4 cup milk

3 Tbls. butter or margarine (if used for baking)

1 cup evaporated milk , undiluted

13 oz. can of evaporated milk until ice crystals form. Add

1 tsp. lemon juiceWhip until stiff.

1 lb.:

2 1/2 cup pitted

3 heads:

1 Tbls. dill weed

3 Tbls.

1 tsp. thawed frozen egg

2 1/2 Tbls. sifted, dry whole egg powder

2 1/2 Tbls. lukewarm water

2 yolks

1 Tbls. water (for cookies )

2 yolks (in custards , cream fillings, and similar mixtures)

1 cup:

5 large eggs or 6 medium eggs

1 large,

2 tsp. thawed frozen egg whites

2 Tbls. sifted, dry egg white powder

2 Tbls. warm water

1 cup 8 large egg whites

1 yolk,

1 1/2 Tbls.

3 1/2 Tbls. thawed frozen egg yolk

2 Tbls. sifted, dried egg yolk

1 cup 12 large egg yolks

1 1/2 tsp. cornstarch

1 Tbls. granular tapioca

1 Tbls. waxy rice flour

2 Tbls. browned flour

1 1/2 Tbls. whole wheat flour

1 Tbls. quick-cooking tapioca

1 cup, sifted

1 cup 2 Tbls. cake flour

1 cup rolled oats , crushed

1/2 cup cornmeal , bran, or rice flour

1/2 cup all-purpose flour

1 cup rye or rice flour

1/4 cup soybean flour

3/4 cup all-purpose flour

1 lb. 4 cups sifted 3 1/3 cups unsifted

1 cup sifted 1 cup minus

2 tsp. all-purpose flour , sifted

2 tsp. all-purpose flour ,

1 1/2 tsp. baking powder , and 1/2 tsp. salt

1 1/2 cups 16 oz. can, drained

1 clove

1 tsp. chopped garlic

1/2 tsp. minced garlic

1/8 tsp. garlic powder

1/2 tsp. garlic flakes

1/4 tsp. granulated garlic

1/2 tsp. garlic juice

1 tsp. 1/8 tsp. garlic powder

7/8 tsp. salt

3 oz. 1 Tbls. plain gelatin

2 cup fruit juice

1/8 tsp. 1 tsp. candied ginger , rinsed in water to remove sugar , then finely cut 1 Tbls. raw ginger

1 Tbls. chopped

1/2 tsp. dried crushed herb

1 cup 1 1/4 cup sugar

1/4 cup water

2 Tbls. bottled fresh

1 cup 1 cup tomato sauce ,

1/4 cup brown sugar , and 2 Tbls. vinegar

1 tsp. 1/2 tsp. white vinegar

1 tsp. 1 to 2 tsp. fresh grated

1/2 tsp. lemon extract

1 med.

1 1/2 - 2 Tbls. juice

1/2 cup 1 cup maple syrup

1 Tbls. granulated sugar

1 cup 8-10 regular

1 cup 1/2 cup plain yogurt

1/2 cup mayonnaise

1 cup 4 - 5 Tbls. non-fat dry milk powder

1 cup

1 can Heat the following until butter melts and sugar is dissolved:

1/3 cup 2 Tbls. evaporated milk ,

1 cup sugar , and 3 Tbls. butter

1 cup 2 Tbls. dry milk to

1/2 cup warm waterAdd

3/4 cup sugar and 3 Tbls. melted butterStir until smooth.

1 cup 1 cup reconstituted non-fat dried milk

2 Tbls. melted butter

1/2 cup evaporated milk

4 Tbls whole dry milk

1 cup water (for use in baking)

1 Lb:

2 - 3 cups whole

5 cups sliced (1) 10 oz. can mushrooms , Canned

4 oz. 2 cups sliced fresh

6 Tbls. whole dried mushrooms

1 tsp. 1 Tbls. prepared mustard

1 small rehydrate

2 Tbls. instant minced onion

1 small onion , chopped

4 Tbls. fresh chopped onion

1 Lb. 3 large onions

2 - 2 1/2 cup chopped orange peel , Dried

2 - 3 Tbls. grated fresh orange peel

grated peel of 1 med. orange

2 tsp. 1 tsp. orange extract

1 tsp. 3 tsp. fresh parsley , chopped

3 Tbls. fresh green pepper , chopped

1 Tbls. dried

3 Tbls. fresh red pepper , chopped

2 Tbls. chopped pimento

1/4 cup chopped fresh mint

2 Tbls.

1 Tbls. dried red bell pepper , rehydrated

3 Tbls. fresh red bell pepper , chopped

1 tsp. 1/2 tsp. cinnamon ,

1/4 tsp. ginger ,

1/8 tsp. allspice ,

1/8 tsp. nutmeg

1 cup 1 cup cooking oil

1 cup 1 cup minus

2 Tbls. lard

1 1/8 cup butter (decrease salt in recipe by 1/2 tsp.)

1 cup 3/4 cup buttermilk

1 cup plain yogurt

3/4 cup milk ,

3/4 tsp. lemon juice , and 1/3 cup butter or margarine

1/4 cup fresh chopped mint

1 cup packed 1 cup granular sugar

1 Lb. 2 1/2 cups firmly packed

1 Lb. 2 3/4 cups

1 Lb. 2 1/4 cups

1 tsp. 1/8 tsp. non-caloric sweetener solution

1 cup 1 1/2 cup corn syrup (decrease liquid in recipe by 1/4 cup)

1 1/3 cup molasses (decrease liquid in recipe by 1/3 cup)

1 cup powdered sugar

1 cup brown sugar , firmly packed

3/4 cup honey (decrease liquid in recipe by 1/4 cup; for each cup of honey used, add 1/2 tsp. baking soda )

1 Tbls.

2 Tbls. pearl tapioca

1 cup 1/2 cup tomato sauce

1/2 cup water

1 tsp. 1 tsp. bottled steak sauce

1 cup 1 cup buttermilk

1 cup cottage cheese , pureed

1 cup sour cream